Description of the Plant:

A slender much scented and much branched herb, generally purple colour. Leaves ovate, acute, entire or more or less lobed or toothed. Flowers pale purple, in nearly single racemes. Nutlets ellipsoid.

Chemical Constituents:

The fresh aerial parts of the plant contain 0.38% essential oil. 62 components were identified in the oil; the major compoments were linalool (29.7%), geraniol (27.7%), geranyl acetate (13.8%), terpinene-4-ol (5.7%). Other notable components were limonene, geranial, a-bulnesene and neral. In addition to a-bulnesene, 20 other sesquiterpene compounds were also identified (Mondello et al., 2002).

Ocimum basilicum L. var. purpurescens

Mode of Uses:

A root extract is taken for the treatment of vaginitis (Tanchangya).

The stem and leaves are used as additives in curry for the nice aroma they give the food (Chakma, Murong, Marma and Khumi). This species planted in home garden for good smell and also used as ornamental (Khumi).